EP4099844A1 - Sweetening composition - Google Patents
Sweetening compositionInfo
- Publication number
- EP4099844A1 EP4099844A1 EP21704474.2A EP21704474A EP4099844A1 EP 4099844 A1 EP4099844 A1 EP 4099844A1 EP 21704474 A EP21704474 A EP 21704474A EP 4099844 A1 EP4099844 A1 EP 4099844A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- sweetener
- sucrose
- composition
- particles
- digestible carbohydrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 88
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 77
- 229930006000 Sucrose Natural products 0.000 claims abstract description 77
- 239000002245 particle Substances 0.000 claims abstract description 77
- 239000005720 sucrose Substances 0.000 claims abstract description 77
- 239000003765 sweetening agent Substances 0.000 claims abstract description 64
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 63
- 239000008123 high-intensity sweetener Substances 0.000 claims abstract description 56
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 54
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 38
- 235000021237 low-digestible carbohydrates Nutrition 0.000 claims abstract description 36
- 239000012530 fluid Substances 0.000 claims description 20
- 239000004375 Dextrin Substances 0.000 claims description 16
- 229920001353 Dextrin Polymers 0.000 claims description 16
- 235000019425 dextrin Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 description 10
- 235000010449 maltitol Nutrition 0.000 description 8
- 239000000845 maltitol Substances 0.000 description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 8
- 229940035436 maltitol Drugs 0.000 description 8
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 8
- 241000544066 Stevia Species 0.000 description 6
- 239000000306 component Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000015243 ice cream Nutrition 0.000 description 5
- 239000004386 Erythritol Substances 0.000 description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000019414 erythritol Nutrition 0.000 description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 4
- 229940009714 erythritol Drugs 0.000 description 4
- 229920005862 polyol Polymers 0.000 description 4
- 150000003077 polyols Chemical class 0.000 description 4
- 239000001512 FEMA 4601 Substances 0.000 description 3
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 235000019203 rebaudioside A Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- -1 body Chemical compound 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 229930186291 Dulcoside Natural products 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 241001409321 Siraitia grosvenorii Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000635 electron micrograph Methods 0.000 description 1
- 238000001493 electron microscopy Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
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- 150000003625 trehaloses Chemical class 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/50—Fluidised-bed drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
- A23V2250/284—Oligosaccharides, non digestible
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
Definitions
- the present invention relates generally to a sweeting composition and a method for pro ducing the same.
- sucrose is the most commonly used sweetening agent in the food industry.
- the high sugar content in most food products has led to the development of sucrose substitutes with fewer calories and with a low glycaemic index.
- sucrose substitutes generally mimic certain properties of sucrose, such as body, mouthfeel and texture, poorly. Moreo- ver, such sucrose substitutes are often difficult to dose and to handle in food manufactur ing.
- W02011/017140 provides information about a composition (Composition IB) that com prises a blend (that is not agglomerated particles) of 90 % xylitol and 9.32 % Unidex. How- ever, W02011/017140 also clearly discloses that composition IB is not useful ("oily, clumpy, poor").
- composition comprising particles, the particles comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer.
- the sweeting composition has a number of advantages.
- the particle size of the composition can be made similar to that of conventional sucrose, which simplifies the adaption of current recipes, procedures and equipment.
- the sweetening composition can be used in the production of various sweetened products, such as confectionery and ice cream.
- the sweetening composition can be used to replace sucrose.
- Sucrose can be replaced in an already established manufacturing process with the sweeting composition at a 1:1 ratio
- the particles are of a uni form size and density which avoids phasing, i.e. that one compound has smaller particle size and is therefore not homogenously distributed when mixed with particles of a large size.
- the distribution of the high-intensity sweetener (HIS) in the product will be homoge nous which will ensure even sweetness in the end product.
- HIS high-intensity sweetener
- LDCs Low digestible carbohydrate polymers
- LDCs provide bulk in the composition and are also more slowly digested which results in a low calorie -product, reduced glucose response, increased satiety and a reduction in tooth decay (cavities).
- LDCs such as dextrin (see below) has low density, is "fluffy" and are difficult to mix homogenously and mixtures typically does not stay homogenous. Hence LDCs are typically difficult to use in machinery.
- the inventive composition is much easier to handle in machinery.
- the composition comprises from 0.01% to 1 % by weight of high inten sity sweetener, from 75 % to 92 % by weight of a non-sucrose bulk sweetener and from 5 % to 22 % by weight of a low digestible carbohydrate polymer.
- the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight, the low digestible carbohydrate polymer is present in an amount of from 9 % to 13 % by weight and the high intensity sweetener is present in an amount of from 0.01 % to 1% by weight.
- LDC fiber
- fibers tend to break down into sugars when used in various food producing methods which results in release of sugar moieties from the fi- bers. This results in a higher sugar content in the final product than intended. This makes it difficult to estimate the amount of sugar in the final product. It is therefore useful to keep the amount of fiber as low as possible.
- non-sucrose bulk sweetener is present in an amount of from 86% to 90 % by weight.
- the low digestible carbohydrate polymer is dextrin.
- the non sucrose bulk sweetener may for example be maltitol or erythritol, and the low digestible carbohydrate polymer may preferably be dextrin.
- the particles may consist of from 0.01 % to 1 % of a high intensity sweetener, from 5 % to 22 % by weight of a low digestible carbohydrate polymer the balance being a low digesti ble carbohydrate polymer.
- the particles may consist of from 0.01 % to 1 % of a high intensity sweetener, from 9 % to 13 % by weight of a low digestible carbohydrate polymer, the balance being a non- sucrose bulk sweetener.
- the low digestible carbohydrate polymer is preferably dex trin.
- a particle comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer.
- the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight
- the low digestible carbohydrate polymer is present in an amount of from 9 % to 13 % by weight
- the high intensity sweetener is present in an amount of from 0.01 % to 1% by weight in the particle.
- the non-sucrose bulk sweetener is present in an amount of from 86% to 90 % by weight.
- a method of manufacturing a sweetening composition comprising the steps of a) mixing a high intensity sweetener with water, and b) mixing a non-sucrose bulk sweetener (for example particles comprising a non-sucrose bulk sweetener) with a low digestible carbohydrate polymer (for example particles comprising a low-digestible carbohydrate polymer), to form a powder, then c) mixing the mixture from step a) with the powder from step b) and d) drying the mixture to allow the high intensity sweetener, the digestible car bohydrate polymer and the non-sucrose bulk sweetener to form particles.
- the water-high intensity sweetener mixture does not contain low di gestible carbohydrate polymer or a non-sucrose bulk sweetener. Fluid bed drying is a pre ferred method of producing the particles and the composition.
- composition obtainable with the method according to the third aspect of the invention.
- particle obtainable with the method according to the third aspect of the invention.
- a method for manufacturing a sweetened product comprising the steps of replacing sucrose in a recipe with the inventive composition at a ratio of 1:1.
- Fig. 1 is a flowchart of a method.
- Fig. 2 is a schematic drawing of a fluid bed dryer.
- Figs. 3 to 6 are electron microscopy images.
- Particle size herein refers to particle size determined by using a plurality of sieves with dif ferent cut-offs, such as sieve from Retsch (www.retsch.com).
- the material is sieved start ing with the sieve with the largest openings, and proceeds to the sieves with smaller open- ings.
- the reminder of material in each sieve is weighted, and the weight percentages of each fraction is determined.
- Suitable cut-offs for the sieves may be for example 100 pm, 200 pm, S00 pm, 400 pm and 500 pm.
- the composition comprises particles that comprise of a high intensity sweetener, a non sucrose bulk sweetener and a low digestible carbohydrate polymer in an agglomerated form.
- the composition comprises a high intensity sweetener (HIS).
- High intensity sweeteners or high potency sweeteners are hundreds to thousands of times sweeter than sucrose.
- the HIS in the composition is preferably a HIS that is approved for use in food.
- Useful HIS include stevia sweeteners (stevia glycosides), aspartame, acesulfame-K, thaumatin, saccharin, sucralose and ne- otame, or mixtures of these.
- Rebaudioside A and rebaudioside M are a preferred stevia sweeteners.
- Rebaudioside A is approximately 200 to S00 times as sweet as sucrose.
- Other useful HIS include steviobioside, rebaudioside B, C, D, E, F and M and dulcoside, as well as high intensity sweeteners extracted from the monk fruit.
- the concentration of the HIS in the final product may be from 0.01% to 1.5%, more prefer ably from 0.01% - 1 %, more preferably from 0.02% to 0.5 %, in particular 0.02 % to 0.2 % and most preferred 0.02 % to 0.08%.
- the concentration is selected based on the intensity of the HIS and the concentration and sweetness of the non-sucrose bulk sweetener that is used.
- the composition comprises a non-sucrose bulk sweetener.
- the non-sucrose bulk sweetener is preferably incompletely digested and/or poorly absorbed by the body.
- the non-su crose bulk sweetener preferably has a low caloric value, preferably a caloric value that is lower than that of sucrose, which is 4 kcal/g.
- the caloric value may be for example less than 3 kcal/g, more preferably less than 2.5 kcal/g.
- Maltitol has a caloric value of 2.1 kcal/g.
- the non-sucrose bulk sweetener may be an ingredient that can substitute for both the physical bulk and sweetness of sucrose. It also provides texture, to achieve a suitable mouth feel when the end product is consumed.
- suitable non-sucrose bulk sweeteners include allulose, polyols, tagatoses, tre haloses and isomultuloses, where polyols are preferred.
- the polyol is preferably a sugar alcohol. Sugar alcohols are commonly obtained by hydrogenation of sugars.
- Suitable sugar alcohols include maltitol, sorbitol, isomalt, erythritol, lactitol, mannitol and xylitol, or mixtures of these, where maltitol, erythritol, sorbitol, isomalt and xylitol are pre ferred.
- Polyols vary in sweetness from half as sweet to about as sweet as sucrose. Hence the relative sweetness in relation to sucrose may be from 0.5 to 1.
- Allulose is also a preferred non-sucrose bulk sweetener.
- the concentration of non-sucrose bulk sweetener in the composition may be from 50- 95%, more preferably 70-92%, in particular from 85 % to 91 %, or 85-90% and even more preferably 86% (or 86.5 %) to 89 %.
- the composition includes a low-digestible carbohydrate polymer (LDC).
- LDCs typically are fiber or fiber-like ingredients. They are polymers consisting of monomer units which may include or consist of glucose or fructose chains with 1,6-glycosidic or b 2 ->1 linkage. The polymers may be branched or linear with degree of polymerizations ranging between 3 and 60.
- the average molecular weight of the LDC, in particular dextrin may be from 1000 Daltons to 10000 Daltons more preferably from 3000 Daltons to 6000 Daltons, more pref erably from 4000 Daltons to 5000 Daltons. It is preferred that the LDC is a resistant to deg radation during digestion to at least some extent.
- LDCs examples include polydextrose, inulin, oligofructose and dextrin, or mix tures of these.
- Dextrin is a preferred LDC, because it has a neutral taste and is stable at a wide range of pH values.
- the concentration of low digestible carbohydrate polymer in the composition may be 5-22%, more preferably 9-14 %, in particular 9-13 %, even more preferred 10% -13% and most preferably 11% to -13 %.
- the concentration of low digestible carbohy drate polymer may also be from 5% to 8 %.
- the composition comprises 50 %-95%, more preferably 75%-92%, in particular 85-90% maltitol, and 5-22%, more preferably 9-14 %, in particular 9-13 % dex trin and a high intensity sweetener.
- the composition may additionally comprise other suitable and food-compatible compo nents.
- compo nents are flavouring agents, sweetness enhancers, and flavour modifiers.
- examples of such components are yeast extract and antioxidants.
- compo nents are typically present in less than 1%.
- the composition may also comprise emulsifier, a stabiliser or a hydrocolloid. Any suitable concentration may be used, but preferably the concentration is from 0.1 to 3 %.
- the composition consists of 5-22%, more preferably 9-14 %, in partic ular 9-13 %, even more preferred from 10% to 13% and most preferably from 11% to 13 % of a LDC which preferably is dextrin, from 0.01% - 1 % of a HIS, and optionally up to 3 % of a sweetness enhancer, a flavour modifier, an emulsifier, a stabiliser or a hydrocolloid, the balance being a non-sucrose bulk sweetener.
- the composition preferably consists of particles which, on average, has this composition.
- the composition may also comprise trace amounts of impurities.
- the combined concentration of low digestible carbohydrate polymer and non-sucrose bulk sweetener may be at least 97%, more preferably at least 98% and most preferably at least 99%.
- the sweetness of the composition can be adjusted by selecting the amounts of the se lected HIS and the selected non-sucrose bulk sweetener. The final sweetness may be close or identical to that of sucrose. Sweetness may be determined by using a panel of persons as is known in the art.
- the composition is preferably in the form of a powder.
- the composition is preferably dry. Moisture of the composition is preferably less than 2 %.
- the moisture content of the prod uct is preferably less than 1%, more preferably 0.2 - 0.5%.
- the composition and the various components are preferably edible and/or suitable or at least acceptable for human consumption.
- the composition can be used as a sucrose sub stitute.
- sucrose in a recipe and/or procedure is replaced with the same quantity of the composition.
- the composition may be used as sweetener in various solid food prod- ucts such as baked goods, confectionary, ice cream or similar. It may also be used to sweeten dairy products such as ice cream, yogurt, cheese curd and puddings. It may also be used to sweeten jams and chocolate spread.
- the composition is used to sweeten a product that is not a beverage.
- the compo sition is used as sweetener in ice cream.
- the composition preferably comprises particles comprising the high intensity sweetener, the non-sucrose bulk sweetener and the low digestible carbohydrate polymer.
- the particles of the composition are preferably agglomerates that comprise non-sucrose bulk sweetener, LDC and HIS in one and the same particle.
- the high intensity sweetener may bind the particles of low-digestible carbohydrate polymer and the parti- cles of non-sucrose bulk sweetener to each other, to form a larger particle.
- low digestible carbohydrate polymer particles may be partially or wholly coated with the non-sucrose bulk sweetener and the high intensity sweetener.
- the non-sucrose bulk sweetener may partially penetrate into particles of LDC.
- there are separate particles comprising the low digestible carbohy- drate polymer and the non-sucrose bulk sweetener where one or both of them are coated or partially coated with the high intensity sweetener.
- the high intensity sweetener may partially or wholly coat or otherwise adhere to particles of low digestible carbohydrate polymer and/or the particles of non-sucrose bulk sweetener.
- the binding or coating in the particles may be mediated with any type of suitable chemical or physical bond such as covalent bond or a van der Waals bond.
- the particle size is preferably similar to that of sucrose.
- An upper limit of the particle size may be 1000 pm, such that 99% or 100 % of the particles or more are smaller than 1000 pm , more preferably smaller than 500 pm.
- the particle size may be adjusted by selecting appropriate particle size of the non-su crose bulk sweetener and the LDC as the starting material.
- the composition is preferably obtained by a method comprising mixing particles of the non-sucrose bulk sweetener and the LDC and exposing them to a water solution compris ing the high-intensity sweetener, in a manner such that high intensity sweetener binds to the LDC and the non-sucrose bulk sweetener particles, and preferably so that the non-su crose bulk sweetener particles and the LDC particles bind to each other, to form agglomer ates.
- the concentration of high intensity sweetener in the water may be from 5-30%, in particu lar from 20-25%, in particular when there the high-intensity sweetener is a stevia sweet ener.
- the binding may occur under conditions where the non-sucrose bulk sweetener or the LDC particles does not dissolve in the water.
- the conditions for binding are selected to obtain the desired final concentration of HIS, for example to apply the desired amount of HIS in the final particle, which in turn depends on the sweetness of the selected HIS.
- the method may include a drying step. When fluid bed drying is used, no extra drying step is necessary.
- the method may comprise the step of breaking the particles to a suitable particle size, for example by milling. This may be carried out after binding and drying. This is typically not needed when a fluid bed dryer is used.
- high intensity sweetener is dissolved in water.
- a mixture that comprises high intensity sweetener and water and not non-su crose bulk sweetener or LDC is obtained.
- the mixture may consist of high intensity sweet ener and water.
- the LDC in powder form is mixed with the non-sucrose bulk sweetener in powder form.
- step 101 the high intensity sweetener is allowed to bind to the mixture of particles of non-sucrose bulk sweetener and LDC.
- the water-HIS mixture is sprayed on the particles of non-sucrose bulk sweetener and LDC, preferably while the particles are being vibrated or agitated and preferably also heated.
- the resulting mixture is dried in step 102.
- Steps 101 and 102 can be carried out using a fluid bed dryer, see below. Hence step 101 and 102 may be carried out in one continuous process.
- Any vessel with spray-nozzles, vibration/agitation, capacity for heating and where the ma terial preferably can flow from one end to the other can be used. Suitable temperatures are those used for fluid bed drying (below). Useful technologies include fluid bed drying, spray drying and wet granulation.
- the final product is preferably a free flowing and homo geneous powder.
- fluid bed drying is used for steps 101 and 102.
- An example of a fluid bed chamber dryer is shown in Fig. 2.
- the mixture of non-sucrose bulk sweetener and LDS is fluidised and sprayed with the water solution comprising the HIS.
- the fluid bed dryer chamber of Fig. 2 comprises nozzles for spraying water-HIS mixture onto the fluid bed that holds the bulk-sweetener/LDC particles.
- the bed is maintained by hot air injected from be low. Formation of the particles occurs in the bed as HIS/water is sprayed.
- the fluid bed drier may also be used to adjust final particle size. Particles that are too small are recircu lated.
- the fluid bed drier may also have a sieve for removing particles that are too large.
- the fluid bed drier may provide vibration in the chamber.
- a suitable fluid bed dryer is VIBRO-FLUIDIZERTM Fluid Bed from GEA Group Aktiengesellschaft. from F.H. SCHULE Muh- lenbau
- a preferred temperature in the chamber is 80°C to -120°C, more preferably 90°C -100°C and most preferred 90°C -95°C.
- the temperature in the hot air source may be higher.
- the non-sucrose bulk sweetener and the LDS may enter the fluid bed drier at ambient temp.
- Stevia glucosides rebaudioside A (97% purity) was mixed with water to obtain a solution containing 22.8 % stevia.
- Maltitol powder (particles size 200 urn) and dextrin powder was mixed to obtain a powder mixture, which was fed into a fluid bed drier. Air temp in the chamber was 90-95 ° C. Drying process was about two minutes.
- the batch size was 400 kg.
- the final composition of the product was as follows:
- the particle size of the composition was determined using sieves.
- the final particle size distribution was as follows:
- the composition was tested in various aspects.
- the composition behaved like sucrose. It was a free flowing powder and was easy to use in machinery.
- the composition did not dust and was easy to mix with other components and was freely soluble in water.
- the sweetness was about the same as for sucrose.
- the composition was used to sweeten a composition for ice cream with excellent results.
- the composition had the same mouth- feel as sucrose.
- Example 5 The composition of Example 5 was tested in various aspects. The composition behaved like sucrose. It was free flowing powder and was easy to use in machinery. The composi tion did not dust and was easy to mix with other components and was freely soluble in water. The sweetness was about the same as for sucrose.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
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- Seasonings (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP23171696.0A EP4233560A3 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE2050126A SE544960C2 (en) | 2020-02-06 | 2020-02-06 | Sweetening composition |
PCT/EP2021/052856 WO2021156471A1 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
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EP23171696.0A Division EP4233560A3 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
EP23171696.0A Division-Into EP4233560A3 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
Publications (3)
Publication Number | Publication Date |
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EP4099844A1 true EP4099844A1 (en) | 2022-12-14 |
EP4099844B1 EP4099844B1 (en) | 2023-06-07 |
EP4099844C0 EP4099844C0 (en) | 2023-06-07 |
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EP21704474.2A Active EP4099844B1 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
EP23171696.0A Pending EP4233560A3 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
Family Applications After (1)
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EP23171696.0A Pending EP4233560A3 (en) | 2020-02-06 | 2021-02-05 | Sweetening composition |
Country Status (10)
Country | Link |
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US (1) | US20230067312A1 (en) |
EP (2) | EP4099844B1 (en) |
JP (1) | JP2023516896A (en) |
KR (1) | KR20220139342A (en) |
CN (1) | CN115397258B (en) |
AU (1) | AU2021216252A1 (en) |
BR (1) | BR112022015444A2 (en) |
CA (1) | CA3168711A1 (en) |
SE (1) | SE544960C2 (en) |
WO (1) | WO2021156471A1 (en) |
Family Cites Families (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2822646B1 (en) * | 2001-03-30 | 2005-03-11 | Roquette Freres | TABLE SWEETENERS ENRICHED IN FIBERS |
US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
EP1629730A1 (en) * | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
EP1817964A1 (en) * | 2006-02-13 | 2007-08-15 | Sweetwell NV | Functional sugar replacement |
CN101312660B (en) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | High-potency sweetener for weight management and compositions sweetened therewith |
CN101253968B (en) * | 2008-04-15 | 2011-12-28 | 苏州苏克瑞甜品科技有限公司 | Granular sugar-free sweetening agent and method of preparing the same |
WO2010025158A1 (en) * | 2008-08-26 | 2010-03-04 | Merisant Company | Sweetener compositions comprising rebaudioside a, erythritol, a disaccharide carbohydrate or fructose and a taste-improving amount of cellulose, and methods for their manufacture |
US20110027446A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
US20110027445A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
US20110027444A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
DE202010009591U1 (en) * | 2010-02-19 | 2011-03-31 | Krüger Gmbh & Co. Kg | New sweetener compositions |
EP2568816A4 (en) * | 2010-05-12 | 2015-09-16 | Cargill Inc | Sweetener compositions with reduced bitter off taste and methods of preparing |
CN103379829B (en) * | 2011-02-14 | 2016-03-30 | 洲际大品牌有限责任公司 | There are the confectionery of multiple local flavor and quality |
CN102940236A (en) * | 2012-11-30 | 2013-02-27 | 苏州工业园区尚融科技有限公司 | Compound sweetener suitable for refreshing neutral beverage and preparation method thereof |
CN102940237A (en) * | 2012-11-30 | 2013-02-27 | 苏州工业园区尚融科技有限公司 | Compound sweetener suitable for coffee and tea beverage and preparation method thereof |
WO2015116976A1 (en) * | 2014-01-30 | 2015-08-06 | NatGood IP, LLC | Natural sweetener |
EP3264901A1 (en) * | 2014-12-16 | 2018-01-10 | Aegis nv | Sugar replacement composition and chocolate and bakery product comprising this composition |
CA3089823A1 (en) * | 2018-01-31 | 2019-08-08 | Nutrition Science Design Pte. Ltd | Amorphous sugar composition |
-
2020
- 2020-02-06 SE SE2050126A patent/SE544960C2/en unknown
-
2021
- 2021-02-05 EP EP21704474.2A patent/EP4099844B1/en active Active
- 2021-02-05 AU AU2021216252A patent/AU2021216252A1/en active Pending
- 2021-02-05 EP EP23171696.0A patent/EP4233560A3/en active Pending
- 2021-02-05 US US17/797,520 patent/US20230067312A1/en active Pending
- 2021-02-05 CA CA3168711A patent/CA3168711A1/en active Pending
- 2021-02-05 KR KR1020227029385A patent/KR20220139342A/en active Search and Examination
- 2021-02-05 WO PCT/EP2021/052856 patent/WO2021156471A1/en active Search and Examination
- 2021-02-05 JP JP2022547894A patent/JP2023516896A/en active Pending
- 2021-02-05 CN CN202180013350.XA patent/CN115397258B/en active Active
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Also Published As
Publication number | Publication date |
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EP4233560A3 (en) | 2023-11-01 |
CA3168711A1 (en) | 2021-08-12 |
AU2021216252A1 (en) | 2022-07-14 |
BR112022015444A2 (en) | 2022-09-27 |
JP2023516896A (en) | 2023-04-21 |
SE544960C2 (en) | 2023-02-07 |
CN115397258B (en) | 2024-01-19 |
CN115397258A (en) | 2022-11-25 |
SE2050126A1 (en) | 2021-08-07 |
KR20220139342A (en) | 2022-10-14 |
EP4099844B1 (en) | 2023-06-07 |
US20230067312A1 (en) | 2023-03-02 |
EP4233560A2 (en) | 2023-08-30 |
WO2021156471A1 (en) | 2021-08-12 |
EP4099844C0 (en) | 2023-06-07 |
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